When I grew up, my parents both cooked dinner. Sometimes together, sometimes on alternate nights. Mom’s recipes were tried and true; Dad’s were very inventive–sometimes gross looking, sometimes gross tasting, but always exciting. Stuffed peppers were one of my mom’s specialities and a personal favorite. Unfortunately, I don’t have her recipe and these didn’t taste the same, but they were good!
1 pound Spicy Italian Sausage
2 bell peppers
1/2 cup sliced mushrooms
1 cup cherry tomatoes, quartered
1/2 cup black olives
1 cup chopped greens
1/2 cup chopped raw zucchini
1/4 cup rice, cooked
1/4 cup sun dried tomatoes (small pieces)
1 cup onions, chopped
4 slices of smoked provolone cheese
Baked at 350 for 1 hour, then add cheese to melt.
When I made this, I had some of the ‘stuffing’ left over. Turns out, it’s amazing as a brunch scramble with a side of assorted vegetables.